a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Chop the sweet potato into 1cm chunks (no need to peel). Pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

c) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. Turn halfway through.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the lime (see ingredients for amount).

c) Drain and rinse the lentils in a sieve.

a) Cut the paneer into 1cm cubes. Heat the oil (see pantry for amount) in a frying pan on medium-high heat.

b) Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown them evenly.

c) Add the garlic and pasanda style seasoning. Cook, stirring, for 1 min.

a) Add the coconut milk, veg stock paste and water for the curry (see pantry for amount) to the paneer. Mix well, then add the lentils.

b) Bring to the boil, stir, then lower the heat so the sauce simmers gently, 8-10 mins.

a) Add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

b) Once the sweet potato is cooked, add to the curry with a squeeze of lime juice.

c) Taste and season if needed, adding a splash of water if it’s a little dry.

a) Share the lentil and paneer curry between your bowls.

b) Serve with any remaining lime cut into wedges for squeezing over. 

Enjoy!